Apple cider vinegar, or cider vinegar, is made by crushing apples, extracting the juice, then adding bacteria and yeast to the juice to start the fermentation process, which converts the sugars to alcohol. Next, the alcohol is converted into vinegar by the addition of acid-forming bacteria. The acids formed give apple cider vinegar its sour taste and strong smell.
The main component in apple cider vinegar is acetic acid (ethanoic acid), a short-chain fatty acid. It is also contains smaller amounts of other bioactive compounds like polyphenols, flavonoids, chlorogenic acid, citric acid, malic acid, lactic acid and tartaric acid. Apple cider vinegar also contains small amounts of minerals like potassium, sodium, phosphorous, calcium, iron and magnesium.*
|Apple Cider Vinegar Powder (organic)
||Country of Origin: USA|
Part used: Juice
Appearance: Light to dark-cream powder
Certifications: Organic, Kosher and Food Grade
Produced in an FSSC 22000 certified facility